Aida’s Coriander Chicken, Cilantro, and Chard Stew
Aida’s Coriander Chicken, Cilantro, and Chard Stew is a gluten free main course. One portion of this dish contains about 34g of protein, 31g of fat, and a total of 467 calories. This recipe serves 6 and costs $3.47 per serving. Plenty of people made this recipe, and 534 would say it hit the spot. It is brought to you by Simply Recipes. A mixture of lemon, black peppercorns, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Winter event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. With a spoonacular score of 93%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Chicken in Coriander / Cilantro Sauce, Mango and Coriander (Cilantro) Sauce -For Fish or Chicken, and Chicken Tortilla Soup with Rainbow Chard, Avocado & Cilantro.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
1 bay leaf
10 black peppercorns
4-5 cups broth (you will make this in the recipe)
10 cardamom pods (or 1 1/2 teaspoons cardamom seeds)
2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips
4 cups roughly chopped cilantro, loosely packed (about 120 g)
1 cinnamon stick
6-8 garlic cloves, minced
2 Tbsp ground coriander seeds
1/2 teaspoon ground white pepper
1 teaspoon Kosher salt
1 teaspoon Kosher salt, plus more to taste
1/2 lemon
1 Tbsp lemon juice
1/2 red onion
1/2 red onion, finely chopped
1/4 cup red wine vinegar
Salt
3 Tbsp unsalted butter
9 cups water
1 whole 4 lb (2 kg)chicken, cut into parts
Equipment:
mortar and pestle
chefs knife
pot
sieve
bowl
frying pan
Cooking instruction summary:
The Broth1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.3Strain the broth through a fine-meshed strainer and reserve 4-5 cups. Add the salt to this both and taste. Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).4 Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.The Stew 1 Heat 2 Tbsp of the butter in a large pot over medium-high heat. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often. Add half the cilantro and cook until it wilts.2 Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes.3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside. 4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted. Add the shredded chicken and cook everything for 8-10 minutes. 5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two.To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste.Serve with bread, rice or potatoes.
Step by step:
1. The Broth1 If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well.
2. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot.
3. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth.2 After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot.3Strain the broth through a fine-meshed strainer and reserve 4-5 cups.
4. Add the salt to this both and taste.
5. Add more salt to taste. Save the remaining broth for another recipe (it will freeze well).4
6. Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones.The Stew 1
7. Heat 2 Tbsp of the butter in a large pot over medium-high heat.
8. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often.
9. Add half the cilantro and cook until it wilts.2
10. Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes.3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside. 4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted.
11. Add the shredded chicken and cook everything for 8-10 minutes. 5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two.To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste.
12. Serve with bread, rice or potatoes.
Nutrition Information:
covered percent of daily need
